Chicken roast brushed with homemade peri-peri, served with rice and seasoned vegetables.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 110 minutes
    • Mediterranean
    • Dairy Free
    • Gluten Free

    Peri-Peri Roast Chicken with Mediterranean Roasted Vegetables

    Recipe Information

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    1 x Extra Large Chicken (around 2kg)

    2 tbsp Peri-Peri Seasoning

    1 tsp Paprika

    Juice ½ Lemon

    3 tbsp Olive Oil

    ½ tsp Salt and Pepper

    2 x Red Peppers

    1 x Yellow Pepper

    1 x Green Pepper

    2 x large Courgettes

    3 x Red Onions

    2 x Garlic Cloves, crushed

    2 tsp Paprika

    1 tsp Dried Oregano


    Mix together the peri-peri seasoning with the paprika, lemon juice, olive oil, salt and pepper.

    Brush over the chicken and leave to marinate for a minimum of 2 hours.

    Pre-heat the oven to 200°C/Gas Mark 6.

    Cover the chicken with foil and place into the oven to roast for 45 minutes per kg plus 20 minutes (1 hour 50 minutes for a 2kg chicken).

    While the chicken is in the oven, prepare the vegetables by cutting them into 1-inch chunks.

    Season the vegetables with the garlic, salt, pepper, oregano and paprika.

    Place the vegetables onto a baking tray (you may need 2 trays).

    For the remaining 45 minutes of the chicken cooking time, remove the tin foil from the chicken and place the vegetables in the oven to roast.

    Serve the peri-peri chicken with the roasted vegetables.

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